Gorgonzola and walnuts




100 g of butter

120 g of GALLO Flour

250 g of gorgonzola

100 g of walnuts

1 l of milk

1 teaspoon of nutmeg

Salt and pepper

2 eggs

GALLO breadcrumbs

Frying oil


Step 1

Add butter to a pan. Once heated, add the flour and cook until slightly golden.

Step 2

Now, add the milk bit by bit.

Step 3

Stir continuously over a low heat.

Step 4

Once the bechamel has texture, add the gorgonzola, salt, pepper, nutmeg and little bits of walnut.

Step 5

Mix and let it cool for at least 1 hour, preferably in the fridge.

Step 6

Once the mixture is cool and can be handled, form the shape of the croquettes, dip them in egg and coat them in GALLO breadcrumbs. Fry them in abundant oil.

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